Ingredients
2 kilos beef shank (bulalo), sliced into
1 1/2-inch thick pieces
1 tablespoon salt
1 teaspoon ground black pepper
For the sauce:
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups reserved beef broth (from boiling the beef shanks)
1/2 cup full-cream milk
1 tablespoon worcestershire sauce
1/2 cup assorted fresh mushrooms, sliced
1 tablespoon liquid seasoning
3 tablespoons toasted garlic chips
Steamed rice, to serve
Directions
1. Season beef shanks with salt and pepper. Place shanks in a large pot and fill with enough water to cover. Boil for 1 1/2 to 2 hours, adding more water to make sure the beef is always submerged. (you can also cook the beef in a pressure cooker for 1 hour until very tender.) Set beef and broth aside.
2. Make the sauce: melt butter in a saucepan. Add flour and mix to form a paste. Add the rest of the ingredients and continue to cook, stirring occasionally, until mixture thickens slightly. Taste to adjust seasoning.
3. When ready to serve, heat a sizzling plate. Carefully put the cooked shanks on top and add the sauce. Top with toasted garlic and serve immediately while dish is sizzling. Serve with steamed rice.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself, the joy is in cooking for others
